Six-inch mango mousse cake

Six-inch mango mousse cake

Overview

This recipe is a combination of recipes from many masters. The oil and sugar have been reduced. I only have one gelatine sheet left and only one pack of gelatine powder. This is why my mousse uses not only gelatine sheets but also gelatine powder.

Tags

Ingredients

Steps

  1. Crush the digestive biscuits with a rolling pin, the more crumbly the better.

    Six-inch mango mousse cake step 1

  2. Melt the butter in the microwave for one minute.

    Six-inch mango mousse cake step 2

  3. Pour the biscuit crumbs into the butter and mix evenly.

    Six-inch mango mousse cake step 3

  4. Pour into a six-inch chiffon mold, compact the cookie crumbs with the end of a rolling pin, and place in the refrigerator for half an hour.

    Six-inch mango mousse cake step 4

  5. Add the cream to the sugar and beat until 50% fluffy.

    Six-inch mango mousse cake step 5

  6. Dissolve gelatin powder with appropriate amount of warm water.

    Six-inch mango mousse cake step 6

  7. Blend the mango into a puree using a wall breaker.

    Six-inch mango mousse cake step 7

  8. Heat the puree, pour in the melted gelatine powder and sugar, and stir thoroughly to dissolve.

    Six-inch mango mousse cake step 8

  9. Then mix the cream and puree together, and mix into a mousse using a stir or Z-shape technique.

    Six-inch mango mousse cake step 9

  10. Take out the refrigerated biscuit crumbs from the refrigerator, pour half of the mousse liquid into it, and add the mango pieces.

    Six-inch mango mousse cake step 10

  11. Pour the remaining mousse liquid in, gently shake out the air bubbles, and put it in the refrigerator for more than two hours.

    Six-inch mango mousse cake step 11

  12. Soak the gelatine slices in water for three minutes and add mango puree.

    Six-inch mango mousse cake step 12

  13. Heat the mango puree and soaked gelatine slices together until melted.

    Six-inch mango mousse cake step 13

  14. When the mirror is slightly cool, pour it into the cake mold and refrigerate it for more than four hours, preferably overnight, and the mousse will be more perfect.

    Six-inch mango mousse cake step 14

  15. When the time is up, take it out of the refrigerator, place a cup under the cake mold to release it, and use a hair dryer to blow hot air around the mold for about ten seconds to release it.

    Six-inch mango mousse cake step 15

  16. Then add mango slices for decoration, you can decorate as you like!

    Six-inch mango mousse cake step 16

  17. Cut into pieces and try! The texture is delicate and tastes like ice cream!

    Six-inch mango mousse cake step 17

  18. Look at this perfect cut!

    Six-inch mango mousse cake step 18